Shaved Brussels Sprouts Salad with Parmigiano Reggiano

Shaved Brussels Sprouts Salad with Parmigiano Reggiano



1 lb Brussels sprouts

1 cup toasted hazelnuts, chopped

1/2 cup dried cranberries

1/3 cup shaved Parmigiano-Reggiano


1 teaspoon shallot, minced

1 teaspoon Dijon mustard

3 tablespoons fresh squeezed lemon juice

2 teaspoons 776 Deluxe Foods Greek Thyme honey

1/3 cup A L'Olivier Extra Virgin Olive Oil

Esprit du Sel Fleur de Sel Sea Salt and Pepper

In a medium bowl whisk together the shallot, Dijon, lemon juice, and honey.

While continuing to whisk, slowly add the olive oil in a stream and whisk until emulsified.

Season with salt and pepper, set aside.

Rinse Brussels sprouts and discard any damaged leaves.

Using either a mandolin or a very sharp knife slice the Brussels sprouts very thinly, being sure to use the finger guard if using a mandolin.

Place shredded Brussel sprouts in a large bowl add the dressing, hazelnuts, and cranberries.

Combine well, and then add the Parmigiano-Reggiano.

Allow to sit for 30 minutes before serving.

Recipe by: Natalie Maxwell


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